Double Chocolate Mocha Cookies Gluten Free And Vegan Recipes

DOUBLE CHOCOLATE MOCHA COOKIES (GLUTEN-FREE AND VEGAN!)

Double Chocolate Mocha Cookies (Gluten-Free and Vegan!) image

These cookies taste so good that I cannot stop eating them -they're slightly addictive, so watch out! Link to the full post: http://www.elanaspantry.com/desserts/double-chocolate-mocha-cookies/

Provided by Elanas Pantry

Categories Dessert

Time 17m

Yield 24 cookies, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons organic decaf coffee, espresso grind
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
3/4 cup dark chocolate, 73%

Steps:

In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
In a smaller bowl, stir together grapeseed oil, agave and vanilla.
Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
Bake at 350° for 7-8 minutes.
Cool and serve.

GLUTEN-FREE DOUBLE CHOCOLATE COOKIES

Gluten-Free Double Chocolate Cookies image

These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.

Provided by Q. Anker

Categories Desserts Cookies Drop Cookie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
½ cup cocoa powder
¼ cup rice flour
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup chestnut flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
4 ounces chocolate chips
½ cup butter
1 teaspoon gluten-free vanilla extract
2 eggs
4 ounces chocolate chips

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 23.5 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 110.5 mg, Sugar 17.6 g

DOUBLE CHOCOLATE MOCHA BISCOTTI

Double Chocolate Mocha Biscotti image

These Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven't seen a lot, if any vegan recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you're already halfway there. Here's the full recipe and post: http://www.elanaspantry.com/double-chocolate-mocha-biscotti/

Provided by Elanas Pantry

Categories Dessert

Time 35m

Yield 14 biscotti, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons arrowroot
1 tablespoon organic decaf coffee, espresso grind
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup agave nectar
1/2 cup dark chocolate, 73%

Steps:

In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
Pulse until ingredients are well combined.
Pulse in agave nectar until the dough forms a ball.
Remove dough from food processor and work in dark chocolate with your hands.
Form dough into 2 logs on a parchment lined baking sheet.
Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
Remove from oven and allow to cool, set, and become crispy.
Serve.

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